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Oreo cinnamon rolls are what breakfast dreams are made of sweet and pillowy rolls with the unmistakable cocoa crunch of crushed Oreo cookies swirled straight into the buttery cinnamon filling. When I first made these for a weekend brunch they disappeared in minutes and the only complaint was there were not enough. From the tender dough to the creamy frosting each bite delivers a mashup of comfort and playful indulgence perfect for slow mornings or anytime you need an extraordinary treat.
When my niece came to visit for her birthday these rolls were all she wanted and now they have become a must at every family celebration. There is something about the Oreo cinnamon combo that brings everyone to the kitchen before they are even out of the oven.
Ingredients
- All-purpose flour: Brings structure to the dough and creates soft plush rolls. I always reach for unbleached flour for the best gentle texture.
- Active dry yeast: Powers the rise and ensures your rolls come out fluffy. Use the freshest packet you have for best lift.
- Whole milk: Keeps the dough rich and tender. Warm it just enough to help the yeast bloom.
- Unsalted butter: Makes every bite rich. Choose good butter for an aromatic touch.
- Granulated and brown sugar: Sweeten both dough and filling. Brown sugar deepens that caramel flavor in the center.
- Crushed Oreo cookies: Provide crunch and iconic cocoa flavor. Pulse them just enough for small chunks not dust.
- Ground cinnamon: Ties the filling together and complements the Oreos. Go for high-quality cinnamon for warmth.
- Eggs: Add richness and keep the crumb light. Select large fresh eggs.
- Cream cheese: Brings tang to balance the sweetness in the frosting. Always soften it before mixing for smoothest results.
- Powdered sugar: Helps the frosting melt over warm rolls. Sift if needed for no lumps.
- Vanilla extract: Lifts the aroma and flavor.
- Milk (for frosting): You will also need a splash or two of milk to reach perfect drizzling consistency in the frosting. Whole milk is best.
Instructions
- Warm and Activate:
- Gently heat the milk until it is just warm to the touch then add the yeast. Give it a few minutes until the mix looks foamy and smells yeasty.
- Combine the Dough:
- Mix flour sugar and salt in a large bowl. Pour in the milk mixture melted butter and beaten eggs. Mix until the dough starts to come together.
- Knead and Rise:
- Turn the dough onto a floured surface. Knead for about ten minutes until smooth and stretchy. Place in a greased bowl cover and let rise in a warm place until doubled in volume.
- Make the Oreo Cinnamon Filling:
- Crush the Oreo cookies into chunky bits. Mix them with brown sugar and cinnamon. Set aside for filling.
- Roll Out the Dough:
- Gently punch down the risen dough and roll it into a large rectangle about half an inch thick. Spread softened butter over the surface. Scatter the Oreo cinnamon mixture evenly across the dough.
- Shape the Rolls:
- Carefully roll the rectangle from the long edge into a snug log. Slice into twelve equal pieces with a sharp knife.
- Second Rise:
- Arrange rolls in a lined or greased baking pan with space to expand. Cover and let rise for fifteen to twenty minutes until puffed up.
- Bake the Rolls:
- Bake rolls at three hundred fifty degrees Fahrenheit for twenty-five to thirty minutes until golden brown and the kitchen smells amazing. Let them cool slightly before frosting.
- Mix the Cream Cheese Frosting:
- With a hand mixer beat together cream cheese softened butter powdered sugar vanilla extract and enough milk to make a smooth thick frosting.
- Finish and Enjoy:
- Drizzle or spread frosting all over the warm rolls so each spiral soaks up a bit of that creamy goodness. Serve while still slightly warm.
Keep leftover rolls in a tightly closed container at room temperature for up to one day after that move them to the refrigerator to stay fresh for up to three days You can reheat them gently in the microwave for ten to fifteen seconds and they come back to soft gooey life
Storage and Leftover Tips
Freeze rolls unfrosted and tightly wrapped then thaw and frost before serving for a just-baked effect
Easy Ingredient Swaps
Swap vanilla extract for almond extract for a fun twist. Use chocolate sandwich cookies with an unexpected flavor instead of classic Oreo try peanut butter or birthday cake. Dairy-free butter and non-dairy cream cheese work well for a lactose-friendly batch.
Perfect Ways to Serve This
Ideal for birthdays brunches or as a sweet holiday breakfast serve with strong coffee or tall glasses of milk. For an extra-special treat top each roll with extra crushed Oreos or a sprinkle of cinnamon.
The Story Behind This Recipe
I came up with these rolls when I wanted something both nostalgic and new for my family Our kitchen always has biscuit tins full of cookies and cinnamon rolls in the freezer so I decided to fuse the two The first batch was an instant favorite even with the skeptics
These Oreo cinnamon rolls are sure to be a hit at any breakfast table or brunch gathering. Enjoy them fresh and gooey for the ultimate comfort treat.
Recipe Q&A
- → How do you keep the rolls soft and fluffy?
Allow the dough to rise until doubled, and avoid overbaking. This ensures a moist, pillowy texture.
- → Can I use different types of cookies for the filling?
Absolutely! Try chocolate chip cookies or graham crackers for a unique flavor twist.
- → How should leftovers be stored?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- → Is it necessary to use cream cheese in the frosting?
Cream cheese lends a rich tang, but you can substitute with butter or a simple powdered sugar glaze.
- → What’s the best way to crush Oreo cookies?
Pulse cookies in a food processor or place them in a bag and gently crush with a rolling pin.